Honey Soy Chicken with Jaca Glaze

Juicy, glossy honey soy chicken thighs with a rich caramelized glaze — made with Jaca (allulose) instead of honey for a healthier version that's every bit as sticky and delicious. Adapted from RecipeTinEats.

Prep Time: 15 minutes (plus marinating) | Cook Time: 20 minutes | Servings: 5–6

Ingredients:

• 2 lbs boneless skinless chicken thighs
• 1 tablespoon vegetable oil
• ½ cup soy sauce (all-purpose or light)
• 1⅓ cups Jaca sugar (replaces ⅔ cup honey at 2x ratio)
• ⅓ cup apple cider vinegar
• ¼ cup Chinese cooking wine or dry sherry
• 1 tablespoon toasted sesame oil
• 1½ tablespoons garlic, finely minced
• ⅓ cup water (for serving sauce)
• 1½ teaspoons cornstarch (for serving sauce)
• Green onions and sesame seeds for garnish

Instructions:

— Mix the soy sauce, 1⅓ cups Jaca sugar, apple cider vinegar, Chinese cooking wine, sesame oil, and minced garlic in a jug. Stir until Jaca sugar is fully dissolved.

— Reserve ¼ cup for basting and ⅔ cup for the serving sauce. Refrigerate both separately.

— Pour remaining sauce over chicken thighs. Cover and marinate in the fridge for at least 3 hours (overnight is best).

— Heat oil in a large skillet over medium-high heat. Cook chicken 3–4 minutes per side, basting with reserved sauce each time you flip, until golden and caramelized (internal temp 165°F).

— For serving sauce: mix cornstarch and water in a small saucepan, add the reserved ⅔ cup sauce, and simmer 5 minutes until glossy and thick.

— Slice chicken against the grain, drizzle with serving sauce, and garnish with green onions and sesame seeds.

— Serve over steamed rice. This is a Jaca-adjusted healthier version — all the sticky, savory-sweet flavor with zero glycemic impact from the sweetener.